Macs Circle K #24, 8188 Highway 15 Pob 4, Clarksville, VA 23927 - Convenience Store Food Service inspection findings and violations

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Business Info

Restaurant: MACS Circle K #24
Address: 8188 Highway 15 Pob 4, Clarksville, VA 23927
Type: Convenience Store Food Service
Phone: 804 920-8501
Total inspections: 13
Last inspection: 01/11/2016
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Inspection findings

Inspection date

Type
Gloves in use. Hands being washed. Date marking being done.
No violation noted during this evaluation.		01/11/2016Risk Factor
Observed employees washing hands & wearing gloves. 200 PPM quat in 3 vat sink. Date marking being done.
  • Insect Control Devices - Design and Installation
    Observation: Insect control device is located over clean dishes, ice machine, etc where dead insects may be impelled or fall.
    Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
  • Critical: Pests-Controlling Pests*
    Observation: Observed methods are not being used to control pests. Observed numerous flies throughout facility.
    Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. Contact pest control company for treatment & methods.
07/13/2015Routine
Recheck of temperatures in deli case. Continue to monitor food temperatures to ensure all items are held at 135 degrees F or hotter.
No violation noted during this evaluation.		04/15/2015Follow-up
Recheck of temperatures in deli case. Unit has been serviced. Still have some temperatures that are below 135 degrees F. Discussed using time on unit to ensure all food is safe.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Some foods in deli case hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
03/17/2015Follow-up
Employees observed washing hands & wearing gloves. 200 PPM quat in 3 vat sink.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Foods in deli case hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Have unit serviced or replace unit if unable to repair. -- Use time limit (no more than 4 hours) as public health control until able to hot hold foods. Maintain daily log sheets.
03/04/2015Routine
Hands being washed. 200 PPM quat at 3 vat sink. Date marking being done.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Hamburgers hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. -- Hamburgers discarded. Discussed using time on hamburgers.
11/20/2014Routine
Hands being washed. Gloves in use. 200 PPM quat in 3 vat sink.
No violation noted during this evaluation.		08/11/2014Routine
Check on construction of Papa Johns. Construction complete. OK given to open Papa Johns and reopen deli once cleaning is complete. Building inspector on site at same time.
No violation noted during this evaluation.		07/16/2014Other
Visited facility to check on progress of construction. Pizza hood being installed today. Oven scheduled to arrive on Wednesday. They want to open Papa John's for the Lake Fest weekend (7-18 to 7-20). Told her I would come late Wednesday afternoon. Also that I would have to have the building inspector's final inspection before I could give the approval to open.
No violation noted during this evaluation.		07/11/2014Other
Visited facility to check on Papa John's construction & give the ok for the deli to open over the 4th of July weekend. Told Donna that if all things are cleaned & sanitized, with the dust curtain in place between the deli & Papa John's area, it would be ok to open for the weekend. Contractors are going to be off so there will be no construction occurring during this time. She has a crew scheduled to come in tomorrow for the cleaning & sanitizing of all surfaces.
No violation noted during this evaluation.		07/02/2014Other
200 PPM quat sanitizer in 3 vat sink. Gloves in use.
  • Critical: Hands and Arms - Clean condition* (corrected on site)
    Observation: Food employees observed with soiled hands and arms. Employee failed to wash hands after handling raw eggs.
    Correction: Inform all food employees to keep their hands and exposed portions of their arms clean.
03/19/2014Routine
No violation noted during this evaluation.04/09/2013Follow-up
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor or food stored less than 6" above the floor. Boxes of salt & pepper packets on floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
    Observation: Fried chicken & hot dogs hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Have units serviced. -- Thermostat adjusted on hot dog roller & temperatures increased on the hot dogs.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the refrigeration units.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single service items observed unprotected from contamination. Box of to-go containers stored on floor.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
04/02/2013Routine

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